Lemon Ricotta Pancakes: The Best Fluffy Treat for Breakfast
Delicious Lemon Ricotta Pancakes that are fluffy and perfect for breakfast.
Equipment
- Electric griddle
- mixing bowls
- whisk
- Skillet
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour (scoop and level to measure)
- 3.5 tablespoon granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- ¾ cup ricotta (low-fat or whole)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1-2 tablespoon lemon zest (depending on how lemony you want them)
- ¼ cup fresh lemon juice
- 1 tablespoon butter (melted)
Instructions
Cooking Instructions
- Preheat an electric griddle to moderately-high heat (or use a non-stick skillet set over medium heat).
- In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
- Make a well in center of flour mixture and set aside.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
- Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).
- Immediately pour milk mixture into flour mixture and whisk just to combine (batter should be slightly lumpy).
- Pour ⅓ cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook the opposite side until golden brown.
Nutrition
Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 1mg
Tried this recipe?Let us know how it was!